Thai Basil and Lemongrass Rack of Lamb
Introducing my new go-to way to eat rack of lamb – marinated racks in soy sauce and Thai seasoning sauce and charred on the grill to perfection! It’s then tossed in a tingly, tangy sauce and thai basil.
Servings: 4
Ingredients
- 2 American Lamb Racks
- 1/4 th cup soy sauce
- 1/4 th cup Thai seasoning sauce
- 1 ⁄2 cup thinly sliced lemongrass
- 1/4 th cup rice powder add additional for topping 1/8th cup soy sauce
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- Juice of 2 limes
- 1 teaspoon pepper
- 1 teaspoon chili flakes
- 1 ⁄4 cup water
- 3-4 shallots thinly sliced
- 2 Thai chili’s thinly sliced
- Large bundle cilantro
- Large bundle Thai basil
- Large bundle mint
Instructions
- Remove your rack of lamb and cut into chops; marinate with your soy sauce and seasoning sauce for 1-2 hours or even overnight.
- In the meantime, prep your lamb sauce by slicing lemongrass, removing the stems from your herbs, slicing your shallots and juicing your lime. In a large bowl, mix all your ingredients besides 1/2 of your rice powder and all the herbs. Set aide.
- On a grill pan or BBQ grill, remove the lamb and sear on each side about 3-4 minutes on each side for medium rare. Remove.
- Take your lamb sauce, add in your herbs and remaining rice powder when you’re ready to serve. Spoon it over your grilled rack of lamb and serve with Jaew dipping sauce and sticky rice.
Nutrition
Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1070mg | Potassium: 118mg | Fiber: 1g | Sugar: 5g | Vitamin A: 153IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 0.5mg